Carrot Soup

"Great comfort food that has a wonderful thick creamy texture. Easy to make, delicious and healthy!"
 
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Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Melt butter in a pan, saute onion, celery and garlic until tender.
  • Add water, bouillon, carrots, rice, and apple.
  • Bring to a boil.
  • Cover and simmer for 25 minutes or until carrots are tender.
  • Blend in blender.
  • Add salt and parsley to taste.

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Reviews

  1. This is such a stunningly awful recipe that I felt I had to comment in order to counter those rave reviews - thick, bland, starchy ... no hint of apples (an intriguiing ingredient, I thought), indeed, little taste of those beautiful organic carrots I wasted. .I followed the recipe to the letter (always do the first time I used a recipe) and the results tasted likethe baby food carrots we used to buy back before they stopped adding salt. I was finally forced to make a change at the end, adding 500ml of vegetable stock to produce a consistency capable of pouring. Speaking of which, after my husband and I had a bowl each, I poured therest out .
     
  2. The combo of carrots & apples is amazing--never would've thought of putting them together! Deleted the rice & just added some fat free half & half at the end for a little "healthy" creaminess. Thanks for sharing! I will be making this again very soon.
     
  3. I have been asked for this recipe again and again. It is one of our favorites. I always serve it with a dollop of creamy goat cheese in the middle. It's the icing on the cake!
     
  4. Thanks Kimberely. It was very tasty. Like James said, it was too thick for me. I would use half the rice you mentioned, and also add some seasoning (white pepper, lots of nutmeg).
     
  5. Delicious soup!! It was a little thick for my taste, so I added a can of evaporated milk and adjusted the seasonings a bit. Thank you for the recipe this is a cut above the other carrot soups I have tasted.
     
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